Effect of hydrogen peroxide treatment on the quality of raw cream

Authors
Ozer, B Kirim, B Atamer, M
Citation
B. Ozer et al., Effect of hydrogen peroxide treatment on the quality of raw cream, INT J DAIRY, 53(3), 2000, pp. 83-86
Citations number
23
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
ISSN journal
1364727X → ACNP
Volume
53
Issue
3
Year of publication
2000
Pages
83 - 86
Database
ISI
SICI code
1364-727X(200008)53:3<83:EOHPTO>2.0.ZU;2-H
Abstract
The effect of hydrogen peroxide on the attributes of uaw cream was studied. The samples with 500 mg/kg and 1500 mg/kg hydrogen peroxide (H2O2) were co mpared with an untreated control sample. The results indicated that the add ition of hydrogen peroxide prevented, to a great extent, the development of lipolysis, proteolysis and acidify, as well as the growth of psychrotrophi c microorganisms. However, the treatment had a negative effect on the oxida tive stability of the cream.